Ingredients

• 1 Onion
• 2 Red Bell Peppers
• 1 Garlic Clove
• ½ Red Chili
• 230g Canned Red Kidney Beans
• 15g Cilantro
• 1 tablespoon Olive Oil
• 1kg Ground Beef
• 2 tablespoons Tomato Purée
• 2 teaspoons Chipotle Paste
• 2 teaspoons Ground Cumin
• 2 teaspoons Ground Coriander
• 2 teaspoons Dried Oregano
• 2 teaspoons Smoked Paprika
• 1 teaspoon Chili Powder
• Salt as needed
• Black Pepper as needed
• 800g Canned Tomatoes
• 200g Beef Stock
• 1 teaspoon Sugar

Tools

• Cooking Chef XL
• Cooking chef xl bowl

Method

1. Attach the Stir Tool and Stir Assist Clip
2. Add olive oil to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Cook - 1 min, 120°C, Stir 1
5. Then add onion, red bell pepper, garlic clove and red chili to the Cooking Chef XL Bowl
6. Cook - 5 min, 120°C, Stir 1
7. Then add ground beef, tomato purée, chipotle paste, ground cumin, ground coriander, dried oregano, smoked paprika, chili powder, salt and black pepper to the Cooking Chef XL Bowl
8. Cook - 7 min, 120°C, Stir 3
9. Then add canned tomatoes, beef stock and sugar to the Cooking Chef XL Bowl
10. Cook with splashguard fitted - 5 min, 120°C, Stir 1
11. Cook with splashguard fitted - 20 min, 98°C, Stir 1
12. Then add canned red kidney beans to the Cooking Chef XL Bowl
13. Cook with splashguard fitted - 10 min, 98°C, Stir 1
14. Then add cilantro to the Cooking Chef XL Bowl
15. Stir with splashguard fitted until combined - 30 sec, Stir 1
16. Serve

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